Trading Post: Classic 'secret recipe' chili

Tuesday

In the late 1940s, chili was served in every restaurant, diner and bar in the city, and each one had its own “secret recipe.”

One beloved chili parlor in Springfield, Ill.’s past was Lawson’s Tavern, which stood at Eighth Street and North Grand Avenue.

Lawson’s, owned by Lawson Straights, opened in 1949 in the spot that had been a chili parlor named Schienle’s. Before that, it was the Clover Leaf Tavern.

In those days, chili was served in every restaurant, diner and bar in the city, and each one had its own “secret recipe.”

A Bob Gonko column from The State Journal-Register archives reports that Franklin Smith spent 25 years making chili for Lawson’s. Smith said Lawson’s got the chili recipe from Schienle’s when the building was purchased. Meat sauce was added only at the time of serving; the chili was accompanied by a small bottle of vinegar.

A reader recently requested the recipe, which was submitted to the paper long ago by Smith.

Use a 9- to 10-quart iron kettle. Render the suet first. Put in a cup of water to get it started to melt and prevent sticking. Keep it boiling and stir constantly. When mixture stops foaming, skim off all foam. Continue cooking until suet looks like oil. Cracklings can be left in, if desired. If they taste strong, they should be omitted. Let oil cool until meat does not splatter when added.

Add meat, breaking up with a potato masher or large spoon, while cooking. Always stir constantly. Cook until medium-well done, but not crisp. Mix the powdered ingredients and add them a few minutes before meat is done. Keep stirring. Don’t let it stick to the bottom of the kettle.

BEANS: Beans, which are very important, are cooked separately from the meat. Small red beans (although hard to find) are best to use. Don’t use kidney beans, if possible. Brooks hot chili beans are the next best choice.

Cooked beans are better if prepared at least 24 hours prior to serving. They will provide their own juice during cooking.

SERVING: Place heated beans in bowl first. Top with 3 to 4 tablespoons of chili meat. Let the consumer do the mixing. Serve with crackers, etc.

STORING CHILI MEAT: Strain meat from oil; pour oil into small cake pans. Divide meat mixture into cake pans. Let cool until solid. Place pans in refrigerator or freezer for a few hours or a day. They can be removed easily by heating in a little hot water or moving pan over hot flame.

Remove bricks from pans; seal tightly with butcher paper or plastic wrap. Do not use aluminum foil or leave in pan, as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple of weeks or for a year in a freezer (if well wrapped). Slice off only the amount of brick you want to use; rewrap and refrigerate.

Note: This chili meat makes super Coney Island hot dogs.

From Jerald Pusch of Riverton: “My mother used to make a nut-type bread called patiza or patica or patisa. Since her death, the recipe has been lost.”

Potica (po-teet-sa) is a Bohemian-Slovenian dessert of yeast dough filled with ground nuts. If you have a recipe for potica, please send it to the Trading Post.

The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.

Never miss a story

Choose the plan that's right for you.
Digital access or digital and print delivery.